Always wanted to learn how to make steak and i chose filet mignon for my first try. The sear was less than desirable but I think the cook was very good for the first attempt.
by bakarattussy
11 Comments
Intelligent_Can8740
If that’s the doneness you like your steak then great job. I definitely prefer my filets and lean steaks more on the rare side though since there’s not a lot of fat to render. Definitely needed the pan hotter to get a nice crusting though.
MikeOKurias
Care to outline your technique since I have a tenderloin I’m about to grill.
neecho235
I think the first steak I cooked I burnt the shit out of. Good work.
milch45
Looks dry
Baldmanbob1
Wow that looks delicious!
pr0ach
Perfection.
dddybtv
Making me want to go down to the market and see if there’s a sale. Fantastic job.
Gr8Papaya
My favorite technique is the reverse sear. You will need a thermometer, preferably something you can leave it in the meat while it cooks, wireless Bluetooth would be the easiest but an instant read thermometer works too but you will need to check it manually. Heat oven to about 200 degrees. Just season the meat with salt and pepper or any steak seasoning of your choice. Best if you take the steak out of the fridge for it to season and leave out on the counter for at least 30 minutes so the meat comes up in temperature and you don’t heat shock the meat. Cooking time varies depending on the thickness of the meat but for a thick cut ribeye or sirloin it takes about 50 minutes or so in my oven. For medium rare cook until internal temperature is about 115 (105 for rare and 125 for medium). Then take the meat out and sear it in a hot pan with some oil. The steak is ready to serve as soon as it is seared. The steak will be cooked perfectly every time, pink edge to edge.
2nd best option is to sous vide but it takes longer to cook not to mention the whole water bath. Purists prefers a real grill (charcoal would be best) but it takes time to perfect your technique.
Sad-Cauliflower6656
Inside is one of the bits. Getting both inside temp and the sear are where the skill comes in
_chicken_butt
Fingersssssss
LepperMessiah56
Dear god it’s so perfect it could be on “is it cake”
11 Comments
If that’s the doneness you like your steak then great job. I definitely prefer my filets and lean steaks more on the rare side though since there’s not a lot of fat to render. Definitely needed the pan hotter to get a nice crusting though.
Care to outline your technique since I have a tenderloin I’m about to grill.
I think the first steak I cooked I burnt the shit out of. Good work.
Looks dry
Wow that looks delicious!
Perfection.
Making me want to go down to the market and see if there’s a sale. Fantastic job.
My favorite technique is the reverse sear. You will need a thermometer, preferably something you can leave it in the meat while it cooks, wireless Bluetooth would be the easiest but an instant read thermometer works too but you will need to check it manually. Heat oven to about 200 degrees. Just season the meat with salt and pepper or any steak seasoning of your choice. Best if you take the steak out of the fridge for it to season and leave out on the counter for at least 30 minutes so the meat comes up in temperature and you don’t heat shock the meat. Cooking time varies depending on the thickness of the meat but for a thick cut ribeye or sirloin it takes about 50 minutes or so in my oven. For medium rare cook until internal temperature is about 115 (105 for rare and 125 for medium). Then take the meat out and sear it in a hot pan with some oil. The steak is ready to serve as soon as it is seared. The steak will be cooked perfectly every time, pink edge to edge.
2nd best option is to sous vide but it takes longer to cook not to mention the whole water bath. Purists prefers a real grill (charcoal would be best) but it takes time to perfect your technique.
Inside is one of the bits. Getting both inside temp and the sear are where the skill comes in
Fingersssssss
Dear god it’s so perfect it could be on “is it cake”